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Earthiness on the nose turns to cinnamon on the tongue
imparting an elegant mellowness that makes it a recommended choice even for those who may not typically enjoy Shochu
such as Sushi
"Naruto Tai Junmai Super Dry Tomoe" is made by polishing the sake-brewing rice "Awaichiba Yamada Nishiki" that Tokushima Prefecture is proud of
It envelops the mouth with rice-forward flavour
“TAKAHASHI SHUZO” HYAKU (23%) 500ml Out of stock Earthiness on the nose turnsUse "Mori no Kuma san" rice grown by underground water from the kuma river, and whole Koji style brew. This is the ultimate rice Shochu created with Kundo Koyama, the famous editor who loves his hometown of kumamoto. Keiji Nakazawa of Tokyo's Yotsuya "Sushisho" Also participated in the development and set of alcohol percentage that brings out the best flavour of Japanese Food and Sushi.
